Pumpkin Pasta With Sausage And Wild Mushrooms - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb bulk sweet Italian sausage
1/4 lb shiitake mushroom caps
2 portabella mushroom caps, halved and thinly sliced
3 garlic cloves, minced
1 medium yellow onion, chopped
salt
fresh ground black pepper
1/2 cup dry white wine
1 cup chicken stock
1 (14 ounce) can pumpkin puree
1/2 cup cream
2 -3 tablespoons thinly sliced fresh sage
1/2 teaspoon freshly ground nutmeg
ground cinnamon (a pinch)
3/4 - 1 lb penne or 3/4-1 lb cellantani pasta
grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh chives

Preparation

Bring a large pot of water to a boil.
Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage.
Brown the sausage and crumble it with a wooden spoon.
Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan.
Cook until the mushrooms brown, then season with salt and pepper.
Combine the sausage and veggies; deglaze the pan with the wine.
Add in the chicken stock; heat for 1 minute.
Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low.
Add salt and pasta to the boiling water; cook until al dente.
Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.